Today's Krazy in the Kitchen is highlighting recipes using crescent or recipe creations pillsbury dough!  Pillsbury sales and catalinas at many different stores make for great prices and with recipes like these, entertaining, warm ovens and crisp fall evenings are calling my name!
$1.00/2 (IE) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)
$1.00/2 (FF) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)
$0.50/2 – Pillsbury Crescent Dinner Rolls – (coupons.com)

$0.50/2 – Pillsbury Crescent Dinner Rolls – (smartsource.com)
$0.50/2 – Pillsbury Crescent Dinner Rolls – (boxtops4education.com)
$0.50/2 – Pillsbury Crescent Dinner Rolls – (pillsbury.com)

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CRESCENT LAYER BARS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 cup white vanilla baking chips
1 cup semisweet chocolate chips
1 cup slivered almonds
1 cup cashew halves and pieces
1 can (14 oz) sweetened condensed milk (not evaporated)

1. Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13×9-inch pan.
2. If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.
3. Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.
4. Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.

r13719fpQUICK N CHEWY CRESCENT BARS

1/2 cup all-purpose flour
1 cup coconut
3/4 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup butter or margarine
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 can (14 oz) sweetened condensed milk (not evaporated)

Heat oven to 400°F. In medium bowl, mix flour, coconut, brown sugar and pecans. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Set aside.
If using crescent rolls: Unroll dough into 2 long rectangles. Place in ungreased 15x10x1-inch pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place in ungreased 15x10x1-inch pan; gently press dough to cover bottom of pan.
Pour condensed milk evenly over dough to within 1/2 inch of edges. Sprinkle coconut mixture over condensed milk; press in lightly.
Bake 12 to 15 minutes or until deep golden brown. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.

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Providing you with directions for these is almost as bad as giving directions on the box of Pop Tarts.  They’re pretty self explanatory, but this is my family’s favorite way to eat our Pillsbury Crescents.  Makes for a great lunch for the kids or a great appetizer if you’re hosting a football party (Go Broncos!  Go Cougars!)

Half a package of Lil’ Smokies
Pillsbury crescent rolls dough, divide a perforations and cut in half length wise.
Place on cookie sheet and back according to instructions on crescent dough label.

Serve with ketchup and mustard!

r45525fpCHEESY & CHICKEN SPINACH PINWHEELS

1 box (9 oz) Green Giant® frozen chopped spinach
1 tablespoon olive oil
1/4 cup finely chopped onion
1 clove garlic, finely chopped
2 slices bacon, crisply cooked, crumbled
1/2 cup finely chopped cooked chicken
3/4 cup shredded Asiago cheese
1/4 cup mayonnaise or salad dressing
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg, beaten

1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well.
2. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese and mayonnaise.
3. Unroll dough on work surface. Spread spinach mixture on rectangle to within 1/2 inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg.
4. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

CHICKEN FAJITA CRESCENT BRAID

r45527fp1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 tablespoon vegetable oil
2 small boneless skinless chicken breasts, cut into 1×1/2×1/2-inch strips
1 teaspoon chili powder
1/4 teaspoon salt
1 clove garlic, finely chopped
1 small onion, thinly sliced
1/2 cup green or red bell pepper strips (2x1x1/4 inch)
1/4 cup Old El Paso® Thick ‘n Chunky salsa
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
1 egg white, beaten

1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8×12 inches.
2. In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
3. Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white.
4. Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.